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Here's all you'll need!
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Hatch brand chilies is preferred.
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If seeking a vegetarian option, reserve your tomatillo juices to thin your salsa.
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This, instead of chicken broth.
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Rough chop your vegetables.
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Pull seeds from jalapenos if you want to reduce the spiciness.
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Pour your tomatillos and chicken broth in your blender first.
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It'll help your salsa blend easier.
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Blend until desired consistency.
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If opting for a creamy avacado salsa - blend or smash avacado separately and mix it in your salsa once salsa has cooled.
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Pour salsa in a pot and add seasonings.
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Mix well.
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Simmer for 15 minutes.
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If you feel your salsa is too acidic due to the tomatillos, jalapenos and chiles, while salsa is at a high simmer - add 1/4 tsp Baking Soda.
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Mix well.
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Your salsa will foam up but she'll settle right down.
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Add another 1/4 tsp at a time until you're satisfied with the acidity.
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Definitely add 1/3 cup of your favorite green purchased salsa!
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And, it's not cheating!
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It has preservatives that will tame the acid considerably.
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Add it last as your salsa cools down.
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Pedros is a great brand!
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Spicy but delicious!
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Serve hot or chilled with guacamole and sour cream to tame the heat.
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Also, with tortilla chips, tacos or burritos.
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Enjoy!
